The most delicious adjika recipes for the winter - with and without cooking

Many people like home adjika, especially males. The seasoning is burning, but with a combination of sweet and sour taste and an amazing aroma. It is served with meat and vegetable dishes, with which it is in perfect harmony. For the winter, adjika from tomatoes and garlic is prepared both in the classical way without cooking, and with cooking.

The main constant ingredients of seasoning are of course tomatoes, garlic and red hot pepper. The severity of adjika is regulated at will, you can make it vigorous if you add pepper directly with seeds and in large quantities. However, excessive consumption of hot snacks can become a cause of discomfort in the stomach, so it is better not to abuse vigorous adjika.

Adjika from tomato and garlic without cooking

Prepare a snack in about a few minutes. You will need any mixing device - a meat grinder or a blender, since all products need to be crushed.

Ingredients:

• 1 kg of ripe tomatoes;
• 3-4 garlic heads;
• 100 ml of vegetable oil;
• 3-5 pcs. sweet pepper;
• 6-8 pcs. red chili peppers;
• tbsp Sahara;
• tsp salt.

Cooking:

All vegetables are pre-washed and dried on a towel. Cut the stalks and cut with cubes of no more than 5-6 cm in size so that it is convenient to twist.

Blender or meat grinder twist vegetables to a mushy state. If the tomatoes were watery, then the excess juice is drained.

Salt and sugar are added to the resulting vegetable puree and the vegetable oil is poured. Once again, mix well and clean the container with the workpiece in any cool place for 4-5 hours, so that the contents thicken a little.

Chilled adjika is transferred to sterilized jars and rolled up with lids. The product can be evaluated a couple of days after preparation, so it is already saturated with aroma and taste.

Tomato adjika with garlic and horseradish

Horseradish root will add piquancy to the appetizer if used in cooking. It is better to choose the horseradish of the new crop - it is more juicy.

Structure:

• 1-1.2 kg of tomatoes;
• 3-4 bell peppers;
• 4-5 hot peppers;
• 2-3 heads of garlic;
• 1 tbsp granulated sugar;
• 1 tsp salts;
• 2-3 horseradish roots;
• 100 ml of sunflower oil.

Cooking:

Tomatoes are washed and cut into slices, and then twisted in a meat grinder. Transfer the resulting mashed potatoes into a cup. Two kinds of peppers are cut into bars and twisted in a meat grinder, sent to a bowl with tomatoes. Peel the garlic, and put the cloves through a press, mix them with chopped vegetables.

Horseradish root is cleaned from the top layer of the skin and rubbed on a fine grater. Horseradish is mixed with tomatoes and pepper, salt with sugar is added.

Vegetable oil is heated in the microwave to a warm state and poured into adjika, evenly distribute it throughout the snack.

Put adjika in the refrigerator for a couple of hours, when the mixture thickens a little, it is packaged in prepared containers. Roll up jars with lids and store the finished product in a cool place.

Boiled tomato adjika and garlic

Adjika can not only be cooked raw, but also boiled. When cooking, the product cuts off a pleasant texture and a red-orange color.

Ingredients:

• 0.8-1 kg of tomatoes;
• 5-6 pods of hot pepper;
• half a glass of vegetable oil;
• 2-3 bell peppers;
• 2-3 garlics;
• 1 tbsp. l Sahara;
• 1 tsp salts;
• a bunch of greenery.

Cooking:

Peppers and tomatoes are washed well under running water, the stalks are removed from them and cut into a large cube. Using a blender, twist the vegetables until smooth.

Garlic is peeled and the cloves are crushed on a garlic press. The crushed garlic is mixed with mashed vegetables and vegetable oil is added.

Greens are finely chopped and added to tomatoes with pepper. The mixture is poured into a deep saucepan and set to heat on fire for 20-30 minutes. Stir occasionally so that adjika does not burn, then salt and add sugar.

The hot billet is poured into cans and tightened tightly with lids. Then the jars are turned over and left to cool at room temperature for a day.

Georgian Adjika of Tomatoes and Garlic

Spice lovers will definitely like the recipe with hops-suneli and coriander. Seasonings have an amazing smell that awakens appetite - even the most fastidious gourmets will appreciate this adjika.

Structure:

• 3-4 garlic heads;
• kg of tomatoes;
• 3-4 hot peppers;
• by tsp coriander and suni hops;
• 1 tbsp honey;
• 1 tsp salts;
• a bunch of cilantro;
• 3-4 tbsp sunflower oil.

Cooking:

A stalk is cut out of the tomatoes and ground in a blender until tomato puree is obtained.

Peppers are washed, cleaned of seeds and cut into slices, after which they are twisted on a blender and added in mashed potatoes.

Cilantro is crushed and sent to vegetables, everything is mixed, seasoned with coriander and hops-suneli. The last item is poured with hot vegetable oil and honey and salt are added. The appetizer is ready for packaging in clean containers.

Tomato adjika with garlic and carrots

Other vegetables, such as carrots, can be used to make a vegetable snack. She will add sweets to the finished product.

Ingredients:

• 1 kg of tomatoes;
• 0.5 kg of carrots;
• 0.5 kg of bell pepper;
• 3 chili peppers;
• 2 heads of garlic;
• 1 tbsp vinegar 9%;
• 1/2 tbsp salts;
• 1 tbsp granulated sugar.

How to cook:

Washed tomatoes are passed in a meat grinder and pour the liquid mass into the pan. Put a pot on the stove and cook the contents until thickened for 20 minutes.

Carrots and both varieties of pepper, garlic are twisted in a meat grinder and added to boiled tomato mass. Heating is stopped.

Sugar and salt are sprinkled in a hot vegetable mixture and seasoned with vinegar. Put adjika on the banks and immediately close the lids. After cooling, clean the workpiece in the refrigerator.

Tasty Adjika Tomato and Garlic Recipe

To add pungency add red pepper along with the seeds. He will give the appetizer burning. Sharp adjika is able to be stored in the refrigerator for years - it does not deteriorate for a long time, while retaining its taste.

Ingredients:

• 500 g of chili pepper;
• 300-400 g of bell pepper;
• 1 kg of tomatoes;
• 200-250 g of garlic;
• 1 tbsp salts;
• 2 tbsp vegetable oil.

Cooking:

All vegetables are well washed under water, cleaned from the stalks and grind on a blender in a large container. You should get a homogeneous mixture.

The mixture is seasoned with oil and salt, mix well. The container with the workpiece is cleaned in a cool place for one day, so that adjika is infused, as it should.

At the end of time, the product can be distributed over the prepared containers in cold form. You can try the snack right away.

Tomato adjika with garlic and aspirin

In order not to have to worry about the safety of the snack, an aspirin tablet is added to it. It extends the shelf life to 2-3 years, so adjika can be stored even at home.

Ingredients:

• 2-2.5 kg of tomatoes;
• 10 pods of hot pepper;
• 3-4 sweet peppers;
• 4 heads of garlic;
• 2 tbsp coarse salts;
• 1 tbsp Sahara;
• 2 tablets of aspirin.

How to do:

Tomato paste is prepared by twisting the tomatoes. For the recipe, it is better to take ripe or ripe tomatoes with a sweet taste. Spicy and Bulgarian peppers are separated from the stalks, cut into bars and twisted in a meat grinder.

Peel the garlic from the skin, and the cloves are twisted together with pepper. Garlic and pepper are mixed in the tomato mass until the ingredients disperse, then salt and sugar are poured into a container with the workpiece.

Aspirin is well ground into flour and sent to adjika. The product is ready for use, and you can store it in an unsterilized but clean container.

Tomato Adjika with Apples

An unusual recipe for an appetizer with apples will remove excess pungency and bitterness. Apples are chosen to taste, but sour fruits are great.

Structure:

• 2-2.5 kg of tomatoes;
• 0.7-0.8 kg of apples;
• 200 g of garlic;
• 3 red chili peppers;
• 2 tbsp. Vinegar 6%;
• 100 ml of sunflower oil;
• 3 tbsp Sahara;
• 2 tablespoons of salt.

Cooking:

The apples are peeled and cut from the fruit core. Tomatoes and chilli are cut into several pieces. Twist apples with tomatoes and pepper in a meat grinder.

The garlic is peeled and passed through a meat grinder. Mix the garlic paste with the apple-tomato mixture and pour the vinegar and oil.

Sugar and salt are added to the vegetable mixture, the contents of the cup are mixed for 2-3 minutes without stopping.

The finished product is transferred to banks and sterilized in boiling water for 10-15 minutes, after which the container is rolled up with lids.

Adjika is simple to cook, regardless of the selected recipe, the workpiece will be sharp, but quite tasty. Even a small jar of adjika is enough for a long winter, if desired, it can be added when cooking soups, meat fries and stewing vegetables.